Caramel Shards

2 tablespoons water

150 g (3/4 cup) sugar

Directions: Have a sheet of parchment paper ready on a heatproof surface. Measure the 2 tablespoons of water into a heavy-bottomed pan. Cover with the sugar and place over medium-low heat until the sugar starts to dissolve. Resist the temptation to stir the pan, as this can cause crystallization. Once the sugar starts to dissolve, turn up the heat to medium-high until the sugar is a dark golden brown.

Pour the caramel onto the parchment paper in a thin and even layer. Leave to cool, then use a sharp knife to chop into smallish shards. Be careful, as the caramel can be quite hard.

Use right away or store in a plastic bag or sealed container in the freezer. Do not store in the fridge or it will soften, melt together, and become tacky.

Comment: Use in The Violet Butterscotch Blondie.

White Chocolate Cherry Macadamia Nut Granola

50 grams (1 cup) big coconut flakes                     

95 grams (1 cup) rolled oats

125 grams (1 cup) oat flour

30 grams (1 cup) rice puffs

1/2 tsp salt

50 grams (1/4 cup) sugar

70 grams (3/4 cup) roughly chopped macadamia nuts

85 grams (1/4 cup) honey

75 grams (1/3 cup) unrefined coconut oil, melted but not hot

1 egg white, room temp (if cold, it will cause the coconut oil to harden)

1 cup dried cherries, roughly chopped

1 bar lindt classic recipe white chocolate, chopped/broken into bite size shards

Directions: Heat oven to 300°f, and line a sheet tray with parchment paper.

In a mixing bowl thoroughly combine the bee pollen, coconut flakes, rolled oats, oat flour, rice puffs, salt, sugar, and nuts.

In a separate bowl thoroughly combine the honey, coconut oil, and egg white.

Pour the wet ingredients into the bowl of dry ingredients and stir (or work with your hands) until thoroughly combined & all the dry ingredients are wet.

Pat the granola onto the sheet tray in one solid mass, a single layer, about 3/4 inch thick. Bake for 20-25 minutes until the edges start to turn golden. Remove from the oven, flip the granola, and bake for an additional 20 minutes or until it's just golden brown. Allow granola to cool fully (it will come out chewy but crisp up when it's room temp), and then break it up into desired size clumps. Gently mix in the cherries and white chocolate and store in an airtight container.

Comment:  The best granola recipe I’ve ever come across! You can subsitute whatever nuts and dried fruit you have on hand. Great for breakfast with milk or over yogurt, or for an afternoon snack.-Elizabeth

Grits

2 lbs. sausage (sausage made from 9 lbs. smoked

pork hocks, 3 lbs. pork roast, 1 large onion, 1 tsp. 

salt)

2 cups pinhead oats

Directions:  First make the sausage.  Brown the meats, finely chopped onion and salt 

together.  Drain, but save the broth/grease.  

Grind together the meats/onion mixture.  Cook the pinhead oats in the broth.  

Mix together to cooked oats and ground meats into a meat loaf.  Chill until firm.  

Slice.  Brown in skillet.  Serve with maple syrup.

Comment:  This sounds nasty.  However, it tastes great!  This is Grandma Ida 

Romer’s recipe for homemade grits.

Fritter Batter (Deep Fried Veggies)

1 1/3 cups flour      ¼ tsp. pepper

1 tsp. vegetable oil      2 eggs, separated

¾ cup flat beer

Directions:  Stir together flour, pepper, oil, and beaten egg yolks in a bowl.  Add 

beer gradually, stirring constantly.  Cover and refrigerate 3 to 12 hours.  

Just before using, beat egg whites until stiff.  Fold into chilled batter.  Coat 

vegetables in batter and deep fry.

Comment:  Sometimes dusting vegetables with flour before dipping into batter will 

ensure better coating.

Beer n’ Butter Poultry Injection

½ lb. melted butter

½ can beer

2 T. Salt

1 T. soy sauce

2 T. Worcestershire sauce

2 tsp. garlic powder

2 tsp. onion powder

Directions:  Mix all ingredients into the melted butter.  May need to keep warm in 

order to inject.  Inject the bird liberally trying not to break the skin.  This mix does 

not add huge flavor, but it does help ensure a very moist bird.

Comment:  This is a great base to add what you will.

For example:

• Add Tabasco and cayenne pepper to spice it up.
• Add lemon juice for a lighter flare.
• Add sage, thyme, rosemary or poultry seasoning for another take.